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Saturday, September 5, 2009

Healing Quinoa Cabbage Soup

This very simple, nourishing soup aids in detoxification, though you'd never guess by the taste. Plus, it only takes a few minutes to prepare....perfect if you feel like you are starving during Phase 2 of the Elimination Diet!

Cabbage is a potent detoxifier. It contains a host of phytochemicals, including, isothiocyanates. This group of compounds is a potent inducer of the liver's Phase II enzymes, which detoxify carcinogens. These compounds also stimulate the destruction of human tumor cells.

And you know, we all need a little help with the detoxification process! Just imagine all of the chemicals our bodies need to process on a daily basis (I won't get into it, it's just too depressing sometimes). Let's look at what we can do.

Cabbage family vegetables, which include Brussels Sprouts, kale, collards, and broccoli, all help with detoxification. That's why we like to eat a lot of them. Green Smoothies are a great way to add in raw cabbage, kale, and collards! Brussels Sprouts are great roasted. Broccoli is good just about any old way. I like to lightly sauté it with lots of garlic and then add a little water to the pan and cover. It quickly cooks by steaming, but is still bright green and crisp-tender.

I like to cut the carrots into matchsticks for this soup. Just make sure they are not too small or they will get overcooked. To create the matchsticks, first cut the carrots into diagonal rounds and then cut them lengthwise into thin strips.

Healing Quinoa Cabbage Soup

The large sweet onion in this recipe is sautéed for a long time and then garlic, ginger, and carrots are added. Once the water is added a beautiful, flavorful clear broth forms. Then with the addition of Herbamare, the flavors deepen. Complexity is formed when the quinoa and cabbage are dropped in. With the final touch of cilantro, you have a bright, colorful, and flavorful soup just waiting to help your cells and liver detoxify!

Heat a 6-quart pot over medium heat. Add the olive oil. Then add the onions. (I also like to add a few dashes of sea salt or Herbamare at this point). Sauté for 10 to 15 minutes. Make sure your heat isn't' too high or your onions will brown too much and cause the broth to be off in flavor. Just a steady, medium heat so the onions soften and cook is all that is needed.

Add the garlic, ginger and carrots and sauté 5 minutes more. Add the water or stock, Herbamare, and cooked quinoa and simmer for about 10 to 15 minutes or until carrots reach desired tenderness. Add in cabbage and cook a few more minutes; this doesn't take long.

Turn off heat and add the cilantro and freshly ground black pepper. Taste and add more Herbamare and/or pepper if needed. Stir it all together and serve! Source: www.NourishingMeals.com

About the Author

Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole foods diet. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Connect with her on Facebook, Twitter, Pinterest, and Instagram!

Diane - I like how savoy cooks up in soups, so this is what I usually add. It has a great texture, probably why I use it over green cabbage in cooking. Though I love green cabbage raw, in slaws and such! Thanks! :)

Debbie - Thanks, I feel great after eating cabbage too. Enjoy! :)

Lauren - Thanks, enjoy! :)

Lauren - Thanks, yes quinoa in soup is very tasty. :)

CinnamonQuill - Thanks, yes fall is soup weather. Though it is not quite fall yet, it sure has been chilly here this weekend! :)

Ali,I made this soup yesterday while it was windy, rainy and cold...perfect soup making day! This recipe couldn't have come at a better time: I was feeling starved and depleted during these last few days of Phase I on the Elimination Diet and this soup totally gave me a full, satisfied feeling! Also, a friend stopped by while I was making this and loved the aroma and wanted some of the finished product! Thanks so much for this great recipe and helping me to NOT veer off course on Phase I!!! Your recipes rock!

WOW!! What a fantastic nourishing soup!! I'm still feeling the warm fuzzy feelings after eating a couple bowls of this "comfort" soup!!

At 1st I tasted the soup prior to adding the cabbage and it had a strong ginger taste (2 tsp) - BUT after putting the cabbage in and letting it meld together - WOW - everything evened out and it was delicious!! :D

I've been diagnosed with "gluten, soy and egg intolerance" and have been searching for recipes of such.

I have since purchased your book and have been trying a few of your recipes and they are absolutely divine!

After eating this soup - I have to say - I feel energized and satiated! It's so Great to feel this way after feeling so poorly for so long!

Thanks so much Ali and Tom for bringing your valuable services to us!! Big Hugs!

I am on day 7 of the Elimination diet, and made it for the 2nd time today! It tastes wonderful and the very first time I tried it I not only felt good, but was in a better mood too! I added some fresh dill in this batch (LOVE dill!) and YUM!

Yummy. I made this tonight for my husband and I and we loved it. I'm on day 4 of the elimination diet and this was super satisfying. This will definitely become a staple dish in our house long after the diet.

Well, it is not fall. We are going into Spring, and I make soup all the time. I try and stick with something lighter for our evening/supper dish. This soup was awesome and easy. The bonus is that I had already had sprouted and low-heated my quinoa, and I had some millet that I needed to use up too. I think I am lucky that I can get the Napa Cabbage where I live, and they probably have never even heard of Savoy around here (except for the local bar we used to have = )

I would love to try this soup!!!! : ) What do you recommend in place of the Quinoa? I love it, but it gives me horrific neck/shoulder pain and a migraine. I made Tabouli once and thought it was the mint that got me. But, I then made a breakfast out of it after rinsing it well gain and soaking it over night. Same reaction. Definitely not the mint! : ( Real bummer. Wish I knew why I react to it and could learn how to incorporate it. Gluten, corn, flax, and soy disagree with me too. : (

Anon - I would try using cooked millet in place of the quinoa. Just make sure to sort through the millet and pick out any gluten grains. We often find one or two in every cup. Then rinse it well, drain it, and cook it.

Hi Ali, just stumbled upon your website and I am thrilled! I found out in my twenties that I am allergic to gluten, soy, corn, and lactose... family baking is made more difficult as my mother is allergic to all nuts and coconut! I love your cookies but most do rely on nuts and coconut.. any cookie suggestions for this easter?

Regarding the healing quinoa soup - I find that cabbage soup upsets my stomach... is this uncommon? Is there a trick to cooking the cabbage so it is more gut-friendly?

This soup was amazing! Both my little ones loved it (ages 3 & 1). We used extra virgin coconut oil in place of olive oil, less red onion in place of sweet yellow, and celtic sea salt in place of herbamare. Also, I prepared the quinoa by soaking for 7 hours in water + apple cider vinegar, per Nourishing Traditions Cookbook. Yum yum yum! Will be making this frequently, especially as we venture into the autumn & winter months. Thank you!

We made this yesterday and I absolutely love it. I added some diced zucchini and eliminated the oil as we are on a very low fat vegan diet (sauteed onion in water). It made a delicious breakfast today. I am eager to try more of your recipes.

Welcome to my blog!

Hi! My name is Alissa Segersten and I've had a love of healthy food and cooking since the age of 10. I have my degree in Nutrition from Bastyr University and am the author of three {gluten-free} food and nutrition books. When I was pregnant with my first daughter in 2001, I diligently began writing down my recipes because so many people would ask for them! Some of these recipes appeared in my first book, The Whole Life Nutrition Cookbook. I now have 5 children and am passionate about educating them about our food system so they can make the most informed choices as they grow up and are exposed to a world of processed, chemical-laden foods. Join me in my mission of helping to support families with nourishing meals! Read more about me here.